Description
This Mexican Street Corn Dip is a flavorful and creamy appetizer inspired by the classic elote. It combines roasted corn with cream cheese, sour cream, cotija cheese, and a blend of smoky and spicy seasonings. Topped with grilled corn, lime-infused mayo, and a spiced butter drizzle, it’s perfect for serving with chips at parties or gatherings.
Ingredients
Units
Scale
Spice Mix
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1/2-2 tsp cayenne pepper, to your taste
- Pinch of kosher salt
Vegetables and Aromatics
- 2 cups corn kernels (from 3-4 raw ears)
- 1 ear grilled corn, kernels removed from the cob
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup fresh cilantro, chopped
Dairy and Fats
- 6 oz cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tbsp salted butter
- 3/4 cup crumbled cotija cheese
Oils and Condiments
- 2 tbsp extra virgin olive oil
- 1/3 cup olive oil mayo or plain Greek yogurt
- 2 tbsp fresh lime juice
Seasoning
- Kosher salt and black pepper, to taste
- Pinch of chili flakes (optional, for spicy butter)
Instructions
- Mix the spices: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt to create a flavorful spice blend for the dip.
- Sauté onions and corn: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the corn kernels, chopped garlic, 1 teaspoon of the spice mix, then season with salt and black pepper to taste. Cook until the corn is softened, around 5 minutes.
- Melt in the dairy: Reduce the heat to low and stir in the cream cheese until fully melted and creamy. Then blend in the sour cream and continue cooking until the mixture is warmed through. If the dip is too thick, thin it slightly with a splash of milk.
- Prepare the spiced butter: In a separate skillet, melt the salted butter over medium heat until it turns golden. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook for another minute to infuse the flavors, then remove from the heat.
- Mix the lime mayo: In a small bowl, combine the olive oil mayo (or Greek yogurt) with fresh lime juice and a pinch of salt, mixing well to create a tangy creamy sauce.
- Assemble and serve: Spoon the warm corn dip into a wide serving bowl. Top with the kernels from the grilled corn ear, then drizzle the lime mayo mixture and the spiced butter evenly over the corn. Sprinkle crumbled cotija cheese and chopped fresh cilantro on top. Serve immediately with plenty of chips for scooping.
Notes
- You can adjust the cayenne pepper according to your preferred spice level, starting from ½ teaspoon and increasing up to 2 teaspoons.
- If you prefer a lighter version, substitute mayo with plain Greek yogurt.
- The dip can be kept warm in a slow cooker on low heat if serving for a party.
- Grilling the corn before removing kernels adds a smoky char that enhances the flavor.
- For a thinner dip consistency, add a splash of milk during the cream cheese step.
Nutrition
- Serving Size: 1/8 of recipe (approx. ½ cup)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
